Fish and chips

Cod in a light beer batter, fried crisp, with golden chips, peas and lemon wedges. The British classic at home.

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Ingredients

For 4 portions

Peel the potatoes and cut into thick chips. Rinse and pat dry thoroughly. Toss with 1 Tbsp of the oil and a little salt. Spread on a baking tray and roast at 200 °C for 35–40 minutes, turning once, until golden and crisp (or deep-fry in batches if preferred).
Meanwhile, make the batter: whisk the flour, baking powder and a pinch of salt with the cold beer until smooth and thick enough to coat the back of a spoon. Rest for 10 minutes if time allows.
Heat the remaining oil in a deep pan to 180 °C (or use a deep-fryer). Pat the cod fillets dry, season lightly, dip into the batter and lower carefully into the hot oil. Fry for 5–7 minutes until the batter is deep golden and the fish is cooked through. Drain on kitchen paper.
Cook the peas according to the packet.
Serve the fish and chips immediately with the peas, extra salt and lemon wedges.